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HINTS
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MINERAL WATERS
Iv!
ineral waters contain ed in syphons should be
cooled gradua lly, and not a llowed to stand in con–
tact with t he ice. Although t he syphons are con–
structed of very t hick glass, t his very t hickness,
while affordin g complete resistance to t he expansion
of the gas contained, is t he more liable to crack from
unequa l cont raction, when on ly one port ion of the
syphon is touching t he ice.
COOLING CORDIALS, BITTERS AND
SYRUPS
Cordials, Bitters, and Syru ps should be cooled
gradually, and not la id upon ice. A moderate de–
gree of coolness is sufficient for these preparations,
as they are only used in sma ll portions for mixi ng
and flavoring.
TEMPERATURE FOR STORAGE OF WINES
Great variations of temperature a re at times to
be avoided . The norma l temperature should be as
near 56-57 degrees Fahrenheit as possible. It should
not vary above 3 degrees eit her in winter or summer.
There should, however, a lways be free vent ilation,
and sudden changes should be avoided , as they act
adversely on wine and destroy bot h t hei r life and
character.
POURING OF WINES
When poured into glass t he bottle s hould be
steadily ha ndled , so t hat any sediment t hat may be
in the bottom of the bottle is not dist urbed. Their
temperature should not be too cold when served.
F_or white wines colored glasses are oft en used to
h.1de the pa rticles in the win e, which, a lthough un–
sightly, a re by no means deteriorating to t he qua lity.
CARE OF BOTTLED BEER
Bottled Beer should be kept in a cool place or in a
refrigerator, not in contact wit h t he ice. T he bot tles
ought to stand upright, so that any sediment will
settle to the bottom.
It is, t herefore, not advisable
to pour the last dregs of t he bottle in to t he glass.
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